Summer Andouille Sausage Skillet (Print Version)

A vibrant skillet meal with andouille sausage, colorful peppers, zucchini, and corn, topped with a creamy herb sauce.

# Ingredients:

→ Summer Sausage Skillet

01 - 1 tbsp extra virgin olive oil
02 - 13.5 oz Andouille Sausage, sliced about 1/2 inch thick
03 - 1/3 cup diced red onion
04 - 1 red pepper, chopped
05 - 1 orange pepper, chopped
06 - 2 small to medium zucchini, sliced and quartered
07 - 1/2 tsp garlic salt
08 - 1/4 tsp sea salt
09 - 1/8 tsp fresh cracked black pepper
10 - 2 ears of corn, grilled and kernels removed
11 - Additional sea salt and fresh cracked black pepper to taste
12 - 1/8 cup fresh basil, chopped
13 - 1/8 cup fresh cilantro, chopped
14 - Optional: Poblano or Jalapeno pepper for added heat

→ Basil Cilantro Crema

15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 1/3 cup fresh basil, packed
18 - 1/4 cup fresh cilantro, packed
19 - 1 tbsp extra virgin olive oil
20 - 1/2 tsp garlic salt
21 - 1/4 tsp white pepper
22 - Juice from half a lime (approximately 1/2 - 1 tbsp)

# Steps to Follow:

01 - Blend the mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice in a food processor until smooth. Set aside. Refrigerate if not using within 10 minutes.
02 - Heat olive oil in a skillet over medium to high heat. Add Andouille sausage and cook for 3 minutes per side. Remove from skillet and set aside.
03 - Preheat grill or skillet. Place corn directly on the grill or skillet and cook over medium heat for 4 minutes per side, turning regularly. If using a grill, cook directly over flame with the lid closed.
04 - Using the same skillet, do not clean out the pan. Add the diced red onion and cook for 3-5 minutes until softened. Add the chopped red and orange peppers, and cook for another 3-5 minutes on medium to high heat to achieve a char.
05 - Add zucchini slices to the skillet along with garlic salt, sea salt, and black pepper. Cook for 3-5 minutes, ensuring zucchini touches the bottom of the pan for a light char. Stir regularly to avoid overcooking.
06 - Cut grilled corn off the cob and add the kernels along with the cooked sausage to the skillet. Stir and sauté for 2 minutes. Turn off the heat, let cool for 3 minutes, then add chopped basil and cilantro. Mix well.
07 - Serve the skillet mixture alone or over rice. Drizzle with Basil Cilantro Crema and season with additional sea salt and cracked black pepper as desired.

# Additional Notes:

01 - Charring the vegetables enhances their flavor. Cook over medium-high heat for best results.

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